Why does Beaujolais taste like that?

Characteristically low tannin and medium-plus acidity. Commonly associated with red cherry, raspberry, banana, violet.

Not claiming: That every wine from this variety shows these characteristics. This is the range across the category, and site and winemaking move wines within and beyond it.

A wide day–night temperature range is associated with better acid retention, because cool nights slow the respiration that consumes malic acid while warm days continue to ripen the fruit.

Not claiming: That altitude or continentality guarantees high acidity. Both widen diurnal range on average and neither determines the outcome.

Intracellular fermentation inside intact berries under carbon dioxide produces a distinctive set of compounds, associated with banana, kirsch and pear-drop characters.

Varies: Fully carbonic and semi-carbonic processes give different results, and most commercial "carbonic" wine is semi-carbonic — some fruit is crushed under the weight of the rest and ferments conventionally.

Not claiming: That all Beaujolais is made this way, or that the technique is confined to Beaujolais.

Beaujolais and Beaujolais-Villages are for the first year or two. Nouveau is for the first few months and is not meant to be anything else.

Not claiming: That a wine of this style will develop these characters. Ageing potential varies by producer, vintage and storage, and most wine is better young.